Restaurant Style Crispy Honey Chilli Lotus Stem Recipe होटल जैसा क्रिस्पी हनी चिली लोटस स्टेम बनाएं

Crispy Honey Chilli Lotus Stem Crispy Honey Chilli Lotus Stem Recipe Server-2 Ingredients- 200 gm Lotus Stem | कमल का तना / नादरू 2 Tbsp Cornflour Powder | कॉर्नफ्लोर पाउडर 1/4 Tsp Black Pepper Powder | काली मिर्च पाउडर 1/4 Tsp Salt to Sprinkle | नमक 1/4 Tsp Dark Soya Sauce | डार्क सोया सॉस 1/4 Tsp White Vinegar | सफेद सिरका 1 Tsp Red Chilli Sauce | लाल मिर्च सॉस 1/2 Tbsp Tomato Ketchup | टमाटर केचप 1 Tbsp Honey | शहद 1 Tsp Cornflour Powder | कॉर्नफ्लोर पाउडर 1 Tbsp Water | पानी 1 Tbsp Sesame Oil | तिल का तेल 1 Inch (Finely Chopped) Ginger | अदरक 6-7 No. (Finely Chopped) Garlic Cloves | लहसुन 1 Tbsp (Chopped) Spring Onion Whites | हरे प्याज के सफेद भाग 70-80 ml Water | पानी 1/2 Tsp Sesame Seeds | तिल के बीज 1/4 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार 1/4 Tsp White Pepper Powder | सफेद मिर्च पाउडर 1 Pinch MSG (Optional) | अजीनोमोटो Handful of Spring Onion Greens | हरी प्याज के पत्ते Method • Wash and peel the lotus stem, then cut off the top and bottom. • Slice it thinly using a mandoline or a knife. • The slices should be thin like chips, not thick, so they turn crispy. • Wash the slices again to remove any dirt inside. • Drain the water and pat them dry with tissue, or dry under a fan. • Make sure they are completely dry—less moisture means more crispiness. • Add 2 tablespoons cornflour and ¼ teaspoon black pepper. Mix well to coat the slices. • Heat oil in a kadhai on medium flame. • Just before frying, sprinkle salt on the slices. Salt helps release moisture quickly. • When the oil is hot, slide the slices in carefully. • Fry in batches—do not overcrowd the kadhai or they will turn soggy. • Fry on medium heat until golden and crispy, stirring occasionally. • Remove onto tissue paper to absorb excess oil. Repeat with the remaining slices. • Your crispy lotus stem chips are ready. You can enjoy them plain or keep aside for the sauce. Honey Chilli Sauce • In a small bowl, mix dark soy sauce, white vinegar, red chilli sauce, tomato ketchup, and honey. Keep aside. • In another bowl, mix 1 teaspoon cornflour with 1 tablespoon water to make a slurry. This will thicken the sauce later. • Prepare the sauces and slurry beforehand so the chips don’t get soggy while cooking. • Heat a wok or kadhai on high flame. Add sesame oil. • Once hot, add finely chopped ginger and garlic. Stir well. • Add the chopped white part of spring onions. Stir and cook for 30 seconds until light golden. • Lower the heat and add the prepared sauce mixture. Stir well. • Add 70–80 ml water and cook the sauce for 30 seconds. • Add sesame seeds, salt, white pepper, and optionally ajinomoto. Stir well. • Add the cornflour slurry. The sauce will thicken immediately. • Quickly add the crispy lotus stem chips and toss on high flame. • Finish with chopped spring onion greens. • Switch off the heat. Your Honey Chilli Lotus Stem in sesame sauce is ready. • Serve immediately for best crispiness. Garnish with more spring onion greens and sesame seeds. Thanks Kanchan Vidhani Follow me on Instagram -   / tasteofnivaaz_recipes   Follow me on Youtube -    / @tasteofnivaaz